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Crispy Cinnamon Twists

 Crispy Cinnamon Twists
I'm in my 80s and still enjoy making all my old recipe. These crispy twists bake up nice and sweet.—Lois Heffelfinger, Hamilton, Ohio
48 ServingsPrep: 35 min. + chilling Bake: 15 min.


  • 1 tablespoon plus 1-1/2 cups sugar, divided
  • 1/4 cup warm water (110° to 115°)
  • 1 package (1/4 ounce) quick-rise yeast
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 2 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 teaspoons ground cinnamon


  • In a small bowl, dissolve 1 tablespoon sugar in warm water. Add
  • yeast; let stand for 5 minutes. In a large bowl, combine flour and
  • salt. Cut in butter and shortening until crumbly.
  • Combine the sour cream, eggs and vanilla; stir into flour mixture.
  • Stir in yeast mixture until well blended (do not knead). Divide
  • dough into four sections. Wrap each section in plastic wrap;
  • refrigerate for at least 2 hours.
  • Combine cinnamon and remaining sugar; sprinkle 3-4 tablespoons on a
  • work surface. Place one portion of the dough on cinnamon-sugar.
  • Roll out to a 9-in. x 6-in. rectangle.
  • Sprinkle center third of dough with 1 tablespoon cinnamon-sugar.

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Crispy Cinnamon Twists (continued)

Directions (continued)

  • Fold one unsugared section over center. Sprinkle top of dough with
  • 1 tablespoon cinnamon-sugar.
  • Bring remaining section of dough over cinnamon sugar and sprinkle
  • with 1 tablespoon cinnamon sugar. Roll dough into a 12-in. x 8-in.
  • rectangle. Cut into twelve 1-in. strips. Twist each strip several
  • times. Repeat with the remaining dough.
  • Place strips on ungreased baking sheets. Bake at 350° for 15-20
  • minutes or until golden brown. Cool for 1 minute before removing to
  • wire racks to cool completely. Yield: 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 102 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 97 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.